THE DIONE LUCAS MEAT AND POULTRY COOK BOOK by

THE DIONE LUCAS MEAT AND POULTRY COOK BOOK

By
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KIRKUS REVIEW

A case where too many cooks does not-- this is an expert collaboration and collection of recipes, many of them of French origin and subtle appeal. Opening words brief the cook on the terms used- and equipment desirable, on how to buy certain cutsand in many cases what to serve with them- and there are occasional concessions to time but on the whole the dishes here require care. Along with the many ways in which beef, veal, kidneys, sweetbreads, lamb, ham and pork, and poultry can be prepared- there are sauces- pastas- and supper dishes in which leftovers can be utilized. All in all- interior decorating of a superior sort.

Pub Date: Oct. 4th, 1955
Publisher: Little, Brown